Directions

Heat oven to 400ºF. Bring pie crusts to room temperature as package directs. On lightly floured surface, roll out one pie crust to 13-inch circle. Fit crust into 9-inch springform pan with removable bottom. Press onto bottom and side of pan. Trim crust to make even. Set aside.

In medium saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, 8 to 10 minutes or until tender; drain and cool. Meanwhile, in large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir 8 to 10 minutes or until liquid has evaporated; set aside to cool.

In large bowl, whisk together eggs, cream, thyme, salt and pepper. Gently stir in mushrooms, potatoes, dried plums and cheese. Spoon filling into crust-lined pan. Brush top edge of crust with egg wash. Place remaining pie crust over filling, pinching edges to seal. With small knife, make several small cuts to vent.